Best Chile Cheese Polenta Recipes

CHILE CHEESE POLENTA image

Yield 4 People

Number Of Ingredients 7

Steps:

In medium saucepan, bring chiles, corn and milk to a boil. Slowly add polenta, whisking constantly until smooth, about 6 minutes. Mix in cheese and butter. Salt and pepper to taste and serve.

Green Chile Cheese Polenta Bowls image

Number Of Ingredients 21

1 can (14.5-ounce) can black beans (rinsed and drained)
2 pieces Roma tomatoes (cored, seeded and chopped )
1/2 cup chopped red bell pepper
1/4 cup diced red onion
1 piece ripe avocado (pitted, peeled and chopped)
1 tablespoon fresh lime juice
1/2 cup loosely packed fresh cilantro
1 clove garlic (minced)
1 tablespoon extra-virgin olive oil
1 tablespoon red wine vinegar
1 teaspoon salt
4 cup water
1 teaspoon salt
1 cup polenta (corn grits or stone-ground whole cornmeal)
1 cup shredded sharp cheddar cheese
1 tablespoon butter
1/2 cup medium Hatch flame-roasted green chile (TRY: 505 Southwestern)
1 tablespoon extra-virgin olive oil
1 bag 5 ozpackage coarsely chopped kale
1/4 teaspoon ground black pepper
1/2 cup pepitas (toasted)

Steps:

Prepare relish: In a medium bowl, combine beans, tomatoes, bell pepper and red onion. Toss avocado with lime juice; add bean mixture along with cilantro, garlic, oil, vinegar and salt. Gently toss to combine, and set aside at room temperature.
In a large saucepan, bring water and 1 teaspoon salt to a boil. Whisk polenta into the boiling water, and decrease heat to low. Simmer on low for about 15 minutes, whisking often until mixture thickens and corn granules are tender. Remove pan from heat, and stir in cheese and butter until melted. Stir in green chile, cover, and set aside.
In a large skillet over medium-high heat, heat 1 tablespoon oil. Add kale, and sprinkle with pepper; sauté 3-4 minutes until kale starts to soften.
To serve, divide polenta among bowls and top each with a portion of the sautéed kale and Black Bean Relish. Sprinkle with pepitas, and serve warm.